Instructions

Heat oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add onions and garlic. Cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes.

Season bison with ½ teaspoon salt and plenty of pepper. Add the bison and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

Transfer the pot to the oven and bake until the meat is very tender, 1¾ to 2½ hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

Transfer the bison and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the bison, mushrooms and remaining ½ teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill) if desired.

Tips

Boil soup bones in a generous amount of water in a pot, then use the broth in the recipe.

We usually use only olive oil to cook the vegetables in Step 2.

We frequently use white mushrooms if cremini and shiitake are hard to find.

Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.